Jambalaya with smoked meat and shrimps

Jambalaya is a dish, the main components of which are rice and smoked meats, and the rest of the ingredients are selected depending on preferences. My version of this Creole pilaf contains smoked meats and shrimp. Very tasty and unusual.

Ingredients

• Vegetable oil - 1 tsp. + 1 tbsp. l.
• Ham (cut into pieces) - 250 g
• Smoked sausage (cut into pieces) - 250 g
• Onions (shredded) - 1 pc.
• Bulgarian green pepper (sliced) - 1 pc.
• Celery stalk (chopped) - 3 pcs.
• Garlic (chopped) - 3 cloves
• Canned tomatoes (diced) - 800 g
• Chicken broth - 300 g
• Rice - 1 glass
• Worcestershire sauce - 1 tbsp l.
• Salt - 1 tsp
• Dried thyme - 1 tsp
• Ground black pepper - 1/2 tsp.
• Ground red pepper - 1/4 tsp.
• Frozen shrimp (thawed) - 350 g
• Chives for decoration (optional)

Directions

1. Preheat the oven to 180 degrees. Lightly grease a heat-resistant dish or a baking sheet with high sides, measuring about 35x25 cm (1 tablespoon).
2. Heat 1 teaspoon vegetable oil in a large skillet over medium heat. Put chopped sausages and ham in a preheated pan. Fry, stirring occasionally, for about 5 minutes, until the sausages are light brown. Transfer the contents of the pan to a prepared ovenproof dish (baking sheet). Put onion, chopped bell pepper, celery and garlic in the same pan. Fry, stirring occasionally, for about 3 minutes. Pour into the same heat-resistant mold.
3. Put the tomatoes and juice in a bowl, add the chicken broth, rice, Worcestershire sauce, salt, thyme, black pepper and bell pepper. Mix well. Put this mixture in the same pan in which the smoked meats and vegetables were fried. Bring the mixture to a boil over high heat. Reduce heat and simmer for about 3 minutes. Put this mass in an ovenproof dish (baking sheet) and mix everything gently.
4. Cover the tin with foil and bake for about 45 minutes until the rice is done. Remove from the oven, remove the foil, put the shrimps on the rice and bake, uncovered, for about 10 minutes, until the shrimps are cooked. Garnish with chives before serving.